Pan Bagnat (french for 'bathed bread')

One of my absolute favorite summertime (or anytime for that matter) recipes is Pan Bagnat. I was first introduced to this wonderful garlic, pesto and olive infused pressed sandwich when I bought the 'Moosewood Restaurant Cooks at Home', a recipe book by The Moosewood Collective. The recipe is simple and you can be as creative as your palette allows. Here is my version of this beautiful to serve entree.

Slice one loaf of French Bread or baguette lengthwise
not quite through to the other side.

Spread each side of the bread with crushed garlic.
Add a brush of pesto sauce.
Drizzle olive oil over both sides.

Layer one side with thinly sliced tomatoes, artichoke hearts, black olives, cucumbers, red onions, provolone cheese, red or yellow peppers, any herbs or meat slices you wish, boiled eggs, capers, anchovies etc. Remember the combination of colours will make it more appealing when you slice it.

Fold top over bottom.

Wrap tightly in several layers of saran to catch the oozing juices.

Find anything heavy to put on top. As the recipe in the book says, if you are going to a picnic, put this under your cooler. You want to push the flavours into one another in a room temperature environment .After 4 hours, remove carefully.
Slice in one inch slices.

Serve and enjoy.